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Chicken Enchiladas
Ingredients
2 tablespoons canola oil
2 cloves garlic, chopped
1⁄2 large onion, chopped
2 teaspoons ground cumin
1⁄2 cup cream
1 roasted poblano chile, diced
11⁄2 pounds store-bought rotisserie chicken, meat shredded (about 2 cups meat)
6 ounces low fat Jack cheese, shredded
Salt and pepper
2 (8-ounce) jars store-bought tomatillo salsa, or 1 (16-ounce) jar
4 (6-inch) whole wheat/corn tortillas
1⁄4 cup sliced green onions, for garnish, optional
1⁄4 cup light sour cream, for garnish, optional.
Method
1. Preheat oven to 350 degrees F.
2. In a medium skillet, heat the canola oil over medium heat. Add the garlic, onion and cumin and cook until the vegetables are slightly softened, about 2 minutes.
3. Add cream, reduce until thickened and remove from the heat.
4. Stir in the poblano, roasted chicken, and half of the cheese. Season with salt and pepper.
5. Spread half of the salsa in the bottom of a 10-inch square baking dish.
6. Lay 1 tortilla on the counter and place 1/4 the filling on it. Roll into a tube. Place roll into the sauced pan. Repeat for all tortillas.
7. Spread the remaining salsa over the tortillas and scatter the cheese over the top.
8. Bake for 20 minutes, or until heated through and cheese has melted. Remove from heat and let stand for 5 minutes.
9. Top with green onions and sour cream, if desired, and serve.
Serves 2
Recipe Featured on:
Fox 9 Morning Show - Stay Fit with Fox 9
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